Method
- Preheat oven to 200C/400F/Gas6.
- Roll out the dough and line a baking dish.
- Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
- Bake for 15 minutes
- Allow to cool.
- Spread the jam over the pastry base, sprinkle with coconut.
- Boil the milk and whisk into the sugar and custard powder (follow manufacturers instructions).
- Pour into the pastry case.
- Sprinkle with coconut or a little sugar, to prevent a skin forming.
- Allow to cool before serving.
Ingredients
- 460ml (1 pint) Milk
- 110g (4oz) Shortcrust Pastry
- 3 tbsp Raspberry Jam
- 3 tbsp Custard Powder
- 2-3 tbsp Desiccated Coconut
- 2 tbsp Sugar
- Final ingredient - for finishing touches
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